Tikka Tomato Rice 3 x Ways
- 1 pack of The Spice Tailor Original Tikka Masala
- 1 tbsp. olive oil
- 4 large garlic cloves, finely chopped
- 1 red chilli, finely sliced
- 3 handfuls veg of your choice - we like eggplant and zucchini, cut into 2 cm dice
- 500g cooked rice (we prefer white Basmati with this, but you can also use brown) - Can be from a microwave packet.
- 3 good tbsp. tomato puree
- Seasoning to taste
- Optional fresh herbs - Cilantro, mint or basil
Optional Proteins
If adding chicken or prawns, reduce the vegetables by half.
- 150-200g fresh prawns, shells removed. Add in just before the rice while cooking.
- 150-200g chicken breast, cubed. Add in with the zucchini and don’t add the rice until the chicken is cooked through.
- 1 pack of halloumi, sliced. Grilled separately and served on top.
- Heat the oil in a medium sized pan. Add the garlic and chillies and sweat for 40 seconds. Add the eggplant, season well, stir, cover and cook on a low-medium heat for 5 minutes
- Add the zucchini (and chicken if using), cover and cook for another 5 minutes.
- Add both sauces from the two pouches in the kit (reserve the spices for another cook) along with the tomato puree. Bring to a simmer and add the rice (and the prawns if using).
- Season well and stir together until well mixed.
- Cook for 2 minutes - or until hot.
- If you are serving with halloumi, grill on a frying pan until golden on each side. Place on top of the rice as you serve.
- If you like, serve with a drizzle of seasoned yoghurt and some fresh cilantro or basil.
- 1 pack of The Spice Tailor Original Tikka Masala
- 1 tbsp. olive oil
- 4 large garlic cloves, finely chopped
- 1 red chilli, finely sliced
- 3 handfuls veg of your choice - we like eggplant and zucchini, cut into 2 cm dice
- 500g cooked rice (we prefer white Basmati with this, but you can also use brown) - Can be from a microwave packet.
- 3 good tbsp. tomato puree
- Seasoning to taste
- Optional fresh herbs - Cilantro, mint or basil
Optional Proteins
If adding chicken or prawns, reduce the vegetables by half.
- 150-200g fresh prawns, shells removed. Add in just before the rice while cooking.
- 150-200g chicken breast, cubed. Add in with the zucchini and don’t add the rice until the chicken is cooked through.
- 1 pack of halloumi, sliced. Grilled separately and served on top.
- Heat the oil in a medium sized pan. Add the garlic and chillies and sweat for 40 seconds. Add the eggplant, season well, stir, cover and cook on a low-medium heat for 5 minutes
- Add the zucchini (and chicken if using), cover and cook for another 5 minutes.
- Add both sauces from the two pouches in the kit (reserve the spices for another cook) along with the tomato puree. Bring to a simmer and add the rice (and the prawns if using).
- Season well and stir together until well mixed.
- Cook for 2 minutes - or until hot.
- If you are serving with halloumi, grill on a frying pan until golden on each side. Place on top of the rice as you serve.
- If you like, serve with a drizzle of seasoned yoghurt and some fresh cilantro or basil.